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Macaron Tutorial

Tuesday, August 14, 2007

I have seen cupcake cones starting to pop up on several blogs lately and reminded that it had been a while since I last made them, well...ok, about two months. Whenever my friends with children host a birthday party they always call me with large order for them. Truth is, adults and children alike go crazy over them, and I always have to make extras for B., my in-house cookie monster. This time, I had Sophie bake these with me and we had a blast frostig and decorating. I was really tickled to have her try cupcakes for the first time, but most importantly cream cheese frosting, and I think she could become another fan fast! I think I need to make another cake or cupcakes with it in the near future to be sure!

I have used different recipes for the cupcakes over the years and started using the one for the Magnolia Bakery vanilla cupcake on a regular basis because it is just darn good. Moist, vanilla-a plenty, nice crumbs, good base to play with different flavors and extract. I used a vanilla bean paste that I picked up at Trader Joe's during my visit to Lisa's home instead of vanilla extract which made the flavor even more intense. The cream cheese frosting is the one I used now all the time, since we (Daring Bakers) made the Red Velvet Cake back in March. It is so easy to make, does not taste too sweet and has nice little tang from the cream cheese.

I made these even though I did not have an order and delivered some (minus 4 for us) to the kids around the neighborhood. With their going back to school, scortching hot temperatures and the end of summer near by, I thought it would sweeten their plate a little. The cones were gobbled up in no time at all, accompanied with a "more please" that always makes me happy.

Preheat oven to 350 degrees.Place ice cream cones in the holes of a muffin pan so that they will be stable when you transport them to the oven.In a small bowl, combine the flours. Set aside.In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. Do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter in the cones, leaving a two inch space to the top as the cupcake will rise. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

In bowl of electric mixer, beat the cream cheese and butter, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Fill a pastry bag with a star tip with the frosting and pipe on the cupcake cones. Add sprinkles if desired.

In other news, The Traveling Eggs have made a stop in Ohio, check their temporary abode here.

Deep in the land of butter and sugar!Oh yes I do think you and Sophie should be making another batch to see if she's really a fan or not. Cream cheese frosting has long been a favorite of mine.Real tech question: will most or all recipes work with baking in the cones? What about baking in a sugar cone?I love that you gave so many to the kids in the neighborhood.Now I want some vanilla bean paste!

Helene, these look amazing! I actually haven't seen these before, not even on the other blogs that you mentioned, so I think it's such a terrific idea. I never knew that the wafer cones can withstand the baking. I will definitely be making these for the kids at heart (i.e. my friends).

Oh Helen! your cupcake cones are soooo precious! and your photos are simply perfect. I will definitely be making a batch of these when we return from our vacation. My girls will go absolutely NUTS over them!

These cupcake cones look soo beautiful. I made vanilla cupcakes using the same recipe 3 days ago and I agree they are delicious although I would have preferred something lighter. I haven't tried using cream cheese frosting ever but seeing yours so beautiful...I think I want to try it :)

I just wanted to say thanks for the cream cheese frosting recipe. We had a potluck "going away" lunch for our secretary on Friday, and I brought miniature devil's food cupcakes, iced with the cream cheese frosting and dusted with cocoa powder. Even the teachers who are supposedly on diets were gobbling them up like they were fat free! They were gone in no time and everyone was begging for more. The icing really made the cupcakes shine. Thanks for sharing your recipe!

Hey, I found your blog through tastespotting and just tried your recipe for cupcake cones tonight, they turned out great! A really lovely recipe, and so beautiful in presentation. I used rainbow sprinkles and dusted in colored crystals, they came out truly lovely, and I've gotta say such a breeze; not finicky at all and the prep-time really wasn't that long, thanks alot! I highly recommend that everyone try it!